Calamondin (Citrus mitis) is a gorgeous ornamental citrus that is cold hardy in North Florida and can be used in many healthy and delicious recipes. What more could you ask from a citrus?

Originating from China, calamondin is an acid fruit that was introduced to the U.S. around 1900. It is a cross between a mandarin orange and a kumquat. The fruit is small, about one inch or more in diameter. The peel is thin and has a yellow-orange color. Calamondin is a small tree growing to heights of 10 to 20 feet. It has a columnar shape, allowing it to be grown in smaller spaces and is often grown in containers. The juice has a sour taste and the peel is sweet, giving it a unique flavor that is great in many recipes.

In North Florida calamondins can be planted in the ground. Do not let a little shade stop you from growing this citrus. You will get good fruit production in part sun, but it will be most productive in full sun. I have a mature calamondin planted under the shifting shade of pine trees and it works well. The over-hanging pine trees also give a little cold protection.

It is best to give a new plant winter protection (temperatures below 30 degrees) for the first two to three years. After that, calamondins are hardy to 20 degrees. Site selection will also give added freeze protection. If possible, locate the tree on the south or east sides of the house to shield the tree from cold winter winds. Planting close to the house will also give added warmth.

Adequate water in the first year is critical to establish the plant. After that, water during dry spells if we are not getting weekly rains. About an inch of water a week is ideal. Extreme wet can kill a tree, so it is very important to have well drained soil.

Calamondins, and most other citrus, sold through nurseries are grafted on to root stock (usually on trifoliate orange root stock) and benefit from an acid loving fertilizer. You can use a 10-8-8 for azaleas and camellias, or use one of the fertilizers specifically for citrus (6-4-6). Please follow label directions. A local nursery specializing in fruits and citrus recommends an application in late February as the tree is coming out of dormancy, and again in May and July. Do not apply after August as you do not want to promote new growth during the winter months.

In North Florida we usually do not have major issues with disease or insects. The citrus leaf miner will cause the new growth leaves to curl and distort, and you will see their ‘mining’ tracks in the leaf. If it just a few leaves, then trim off the branch with infected leaves. Significant infestations can be treated with an organic spray containing spinosad. Whiteflies can sometimes be a problem. You will notice the white flies when you shake the tree. Also, you may see a black sooty mold on the leaves. Spray the tree with neem oil or a summer-weight horticulture oil as a treatment and a preventive. If you see unusual growths on the bark or the leaves that seem to be stressing the tree, contact your local county Extension Office. Be careful with broad spectrum insecticides, as you may kill beneficial insects.

Pruning will not increase fruit production, but it will help manage the size and shape of the tree. The calamondin is an upright grower and you may want to reduce its height in order to pick the fruit more easily. Always remove dead or diseased limbs. It is best to prune citrus after the threat of frost, generally late February or March.

Calamondins perform very well in containers; you just have to make sure it is well drained. I had one in a ceramic container for years until the drain hole got plugged and it quickly died from the wet. It is best to drill extra holes. You will need to repot to a larger size container as the tree grows, or prune the branches and the roots every few years to maintain a smaller size. You can even maintain a calamondin as a bonsai, if that is your interest. Remember to give the calamondin winter protection as it will be more susceptible to freezes in a container.

The best part of a calamondin, besides their great look, is the unique flavor they add to many recipes. A squeeze of the juice in a glass of tea, or an adult beverage is superb. They are great in preserves, cakes, and pies. They also make a nice complement to fish, meats, and salads. Calamondin marmalade can be made in the same way as orange marmalade. You can also use a Key lime pie recipe and substitute the calamondin juice for a great pie that is the perfect blend of sweet and tart. Calamondins are also great for barter – say a calamondin pie for fresh smoked mullet dip. Now we are talking real Florida foods.

Combine ingredients, adding eggs one at a time. Beat four minutes at medium speed. Pour into greased and floured Bundt pan or 9 x 12 inch pan or two bread loaf pans. Bake 30 to 45 minutes in a 350° F oven, or until done. Cool, prick top and pour glaze over.